There’s no reason to have a chip on your shoulder about cooking with recipes like these, Chef! This party platter-inspired dinner satisfies with every scoop of a golden pita chip into the homemade paprika sauce. Sided with a refreshing crispy chickpea, cucumber, coriander & baby tomato salad. Time to dip in and dine!
Mediterranean Chickpeas & Pita Chips
Mediterranean Chickpeas & Pita Chips
with a paprika sauce & baby tomatoes
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almond Milk
- Baby Tomatoes
- Chickpeas
- Cucumber
- Fresh Coriander
- NOMU Moroccan Rub
- Paprika Seasoning
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy Chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 2 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 4-5 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy Chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 4 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 4-5 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy Chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 6 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 5-8 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy Chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 8 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 5-8 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Mediterranean Chickpeas & Pita Chips?
The preparation time for Mediterranean Chickpeas & Pita Chips with a paprika sauce & baby tomatoes is between 20 and 35 minutes.
What is the total time required to make Mediterranean Chickpeas & Pita Chips with a paprika sauce & baby tomatoes?
The total time required to make Mediterranean Chickpeas & Pita Chips with a paprika sauce & baby tomatoes is between 30 and 45 minutes.
How many servings does Mediterranean Chickpeas & Pita Chips provide?
4 servings
What are the main ingredients in Mediterranean Chickpeas & Pita Chips?
Almond Milk, Baby Tomatoes, Chickpeas, Cucumber, Fresh Coriander, NOMU Moroccan Rub, Paprika Seasoning, Pita Bread, Pita Breads, Pitted Kalamata Olives, Spring Onion, Spring Onions
What is the nutritional information of Mediterranean Chickpeas & Pita Chips?
Calories: 590, Carbs: 88 grams, Fat: grams, Protein: 22.9 grams, Sugar: 8.2 grams, Salt: 1022 grams
How do I prepare Mediterranean Chickpeas & Pita Chips?
DINNER IS READY: Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef! PAPRIKA SAUCE: Return the pan, wiped down, to medium heat. Add the almond milk, 4 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 4-5 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick. PITA CHIPS: Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side. SALSA: In a bowl, combine the crispy chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning. PITA PREP: Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
What should be prepared from my kitchen to make Mediterranean Chickpeas & Pita Chips?
Almond Milk, Baby Tomatoes, Chickpeas, Cucumber, Fresh Coriander, NOMU Moroccan Rub, Paprika Seasoning, Pita Bread, Pita Breads, Pitted Kalamata Olives, Spring Onion, Spring Onions
How many calories does Mediterranean Chickpeas & Pita Chips have?
590 calories
How much fat content does Mediterranean Chickpeas & Pita Chips have?
grams
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